| Course Name | Food Microbiology |
| Course Code | MIC 207 |
| Program | BSc. in Microbiology |
| Semester | Four |
| Credits | Three |
| Year Taught | 2019 |
Common Food borne Bacteria, Molds and yeasts. Role, and Significance of Microorganisms in Foods. Methods for detection of microorganisms in food: Meat diary, sea foods, vegetables.Physical, Chemical Immunological and biochemical assays.
Chemicals, Antibiotics, Bacteriocins .Applications of Probiotics and prebiotics,
Common food borne pathogens, Entero pathogens and diseases: Applications of food microbiology: Microorganisms in Food Fermentation
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